THERMOMIX ® RECIPE
Mustard Keen
Ingredients
2 portion(s)
Steamed Fish
- 75 grams olive oil, Extra Virgin
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 15 grams fresh basil
- 1 lemon, Thinly sliced (8 slices)
- 1 Red Chili (Optional), Thinly sliced
- 450 grams codfish fillet, Bonless
- 250 grams peeled raw prawns
- 100 grams brocolli florets
- 100 grams peas (frozen)
- 100 grams green beans
- 1 --- green shallot, Thinly sliced
-
6
30min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Slice lemon, Shallot and chili thinly.
Method
Place basil, sugar and salt into TM bowl.
Press 3 times/1 sec/
"Closed lid" /Turbo.Scrape down sides of bowl and repeat.
Add lemon juice and olive oil.
Mix 5 secs/speed 3.
Set aside.
Add 1.2 litres boiling water to TM bowl.
Place broccoli, peas and beans into varoma dish.
Insert varoma tray.
Place cod fillets onto tray.
Place lemon slices on top of fillets.
Place chili and shallots on top of lemon.
Cook at Varoma temp/17 min/
"Closed lid" /
"Gentle stir setting" Add prawns to varoma tray and continue to cook Varoma temp/3 min/
"Gentle stir setting" until prawns have cooked. Place vegetables onto plate.
Top with cod fillets.
Add prawns to plate
Pour over vinaigarette and serve.
Season to taste.
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
Tip
Any firm fish such as Barramundi or snapper may work well with this.
Any green vegetables may be used.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentEnjoyable steamed fish and
Enjoyable steamed fish and vege. Reduced oil to 10g and doubled lemon juice to 4 tablespoons in the vinaigrette in order to lower the calories. Had to cook prawns for longer, so next time will remember to take vege out 20min mark as they were over steamed by 24min mark.
We made this for dinner last
We made this for dinner last night. I used Alaskan Pollock fillets with brocollini & frozen mixed vegetables to give the dish some colour, it was amazing. The first time we cooked ithis dish we used New Zealand Whiting, not alot of flavour from the fish. Will definitely use the Alaskan Pollock fillets again.
Loved this recipe! Skipped
Loved this recipe! Skipped the prawns. We used barramundi & it was delicious, perfectly cooked & melt in your mouth.
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
Good! Exactly what I was
Good! Exactly what I was looking for tonight's dinner!
We really enjoyed this for
We really enjoyed this for something different. Neither of us had eaten steamed fish before. We used Blue Bone fish and the only things I did differently was use half Thai basil with the regular basil and added a bit of balsamic vinegar to the dressing. We used fresh asparagus and carrots. It was delicious!!! Thanks
Have made this, used wild
Have made this, used wild caught barramundi, just a lovely meal, fish at a little longer than 17 minutes was perfectly done.
This 'went down a treat' with
This 'went down a treat' with my hungry hoards- I used thawed barramundi and frozen vegetables. The basil I used was from my Thai basil bush which gave it a mild flavour! Delicious and definitely making it again. Thanks Mustard Keen.